Traditional recipes

Sausages Recipes

Sausages Recipes

Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.

Cooking recipes

White Wine Sausages Recipe | Seconds of Monte
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How to prepare sausage in a pan

Prick the sausages with the tines of a fork, so as to facilitate the escape of the fat during cooking. Arrange them in a non-stick pan, add the internal garlic clove and bay leaf. Cook over high heat so as to let the sausages brown and turn them often with a wooden fork. Add some pepper and deglaze with the white wine. As soon as the alcoholic part has evaporated, cook for another 10 minutes over low heat, turning them from time to time. After cooking, serve hot accompanied by your favorite side dish.

Cooking recipes

Search Recipes with Sausage risotto with pressure cooker.
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& # 187 Calamarata broccoli and sausages - Recipe Calamarata broccoli e.
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The typical cuisine of Tuscia: from unique dishes to desserts, the recipes of. Sausages (2 per person), potatoes 1 kg, garlic, extra virgin olive oil, salt,. details

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3. Sausage in a pan

In the kitchen the great classics are never lacking and the sausages in the pan are the proof: only four ingredients, a few minutes and zero effort are enough to secure your dinner and go to bed full and happy. A practical and delicious way to cook meat, without adding fat, in which bay leaf and white wine play a central role: the sausage in a pan is ideal for those who have short while and perhaps little desire to cook, without sacrificing taste.

Sausages in a pan with white wine and bay leaf


  • 500 gr. of sausage type luganega
  • 1 bay leaf
  • 1 clove of garlic
  • 1 and a half glasses of dry white wine
  • Black pepper to taste

Method: Prick the sausage with a toothpick so that the fat escapes during cooking. Cut it into pieces with scissors. Take a non-stick pan, turn on the heat and place the pieces of sausage in it. Immediately add the bay leaf and the peeled and whole clove of garlic. Let the sausages brown by turning them often with a wooden fork. Then sprinkle with freshly ground black pepper and blend with dry white wine. Let the alcoholic part evaporate and continue cooking for 10 minutes over medium-low heat, turning it often. When cooked, the sausages will be golden brown and the cooking juices have almost completely dried. Serve and bring the sausages to the table hot. (Source)

Recipes with sausage

The recipes with sausage there are so many: this is because it is a product that is good in any way it is prepared. Sausages are usually enjoyed grilled, along with other cuts of meat, but pan-fried sausages are just as good and tasty, and are ready in minutes. Ideal for those who do not have too much time to stay in the kitchen, but do not want to miss the taste of biting into an exquisite Amadori chicken or turkey sausage. In this section of the site our chefs present some proposals that see sausages as the main protagonist. These are sausages with turnip greens and orange. A fresh, tasty and inviting dish. Chicken sausage combines the typical flavor of sausage with the lightness of white meat. Chicken and turkey Amadori have a low fat which makes this product ideal for those who are following a diet low in calories and fat but who, at the same time, have no intention of giving up on taste and flavors. Each step in the preparation of the recipe is described with accuracy so that you can make your dish with the certainty that in the end the result will be excellent. The quality of the meat used for the chicken sausages is of the highest quality and any type of cooking or accompaniment will be easy to make. At this point you can choose the recipe you prefer, or let yourself be guided by your imagination and instinct in the kitchen to prepare your own special and unique dish with this product.

Grandma's Recipes

The ragù is one of the basic recipes of Bolognese cuisine and the sausage ragù is a well known and appreciated variant to season tagliatelle, macaroni and all the pasta that we want to marry with this succulent preparation.
The ragù takes a long time, which are essential to obtain a tasty, well-blended and perfectly cooked sauce.
The sausage can also be prepared on your own, but if you don't want to try this operation, you can contact your trusted butcher: the quality of the meat is essential to obtain a good result and it is never convenient to use industrial made sausages. with very low quality meat and fat, perhaps coming from foreign farms.

INGREDIENTS (for 6 people)

  • fresh pork sausage 500 g
  • 400 g tomato sauce
  • onion 1
  • 1 clove of garlic 1
  • extra virgin olive oil
  • salt
  • pepper

Peel the garlic and onion, chop them with a knife and fry them in an earthenware pan with three tablespoons of oil.
Peel and crumble the sausage with your hands, then add it to the rest and brown it slightly.
Add the tomato sauce, two glasses of water and bring to the boil.
Lower the heat to low and cook by simmering for about three hours: if it dries too much, add a little water and cook, stirring occasionally with a wooden spoon.
In the end it should be a not watery sauce, but not too dry: adjust with salt and pepper and turn off.
Add a drizzle of raw oil and mix.
Put the lid on and let it rest for 15 minutes with the heat off.
Sausage ragù is ideal for seasoning both short and long pasta, but tagliatelle all & # 8217uovo with sausage ragù are truly a mouth-watering dish!

Beer sausages

Two ingredients and lots of flavor: they are the beer sausages, a rustic and tasty second course that puts joy and appetite just with the fragrance released. A recipe that requires the use of a device barbecue with lid, to have grilled sausages low temperature is required to perfection. A little patience for a "top" result.

The beer sausages they are a rustic and tasty second course, a practical and economical recipe that however requires the appropriate one barbecue device with lid.

The most enthusiastic fans of the American BBQ, the so-called Low & amp Slow, they call & quotbucasalsicce & quot the Sunday grills. On the other hand, they taught us this way: to cut or pierce sausages to "get the fat out". The reality is that the high-temperature grill allows for faster cooking times but will cause them to explode.

Therefore the secret some well cooked sausage is in the low temperature, to which you can possibly add thesmoked flavor and the subtle and sassy taste of the beer. If you use the charcoal barbecue, the same liquids as the sausages, placed at the right distance, will produce smoke. If you use a gas bbq instead, you can opt for aromatic bars.

In any case, the beer sausages prepared in this way are very good. Serve with a side of baked potatoes or a savory potato salad

To be served with blonde beer.

How to prepare: Beer sausages

Put the sausages to marinate in beer for a few hours. Turn on the cooking device and bring the temperature around 110/120 °.

Lay down the sausages on the grill, throw a handful of shavings of your favorite essence on the hot coals and close the lid and door. Check the temperature with the thermometer. When the heart of the sausage reaches around 85 °, cooking will be perfect with wet interior, soft texture, intense taste. If you don't have a thermometer with a probe, calculate one hour approximately.

During cooking, remove the sausages several times and brush them with the beer used for marinating, suitably heated. Serve the beer sausage very hot.


Tender and Juicy: sausages and potatoes in a pan, a second dish complete with side from the very simple preparation! One of the most traditional second courses, the most loved ever by young and old: cook sausages with potatoes in a pan rather than al oven allows you to reduce cooking times while getting some perfectly browned sausages and of crispy on the outside and soft on the inside. Flavorful with rosemary, no effort for preparation and incredible goodness to serve for lunch or dinner!

There recipe it's really easy: it's about cut the potatoes into wedges or as you prefer, then cut into slices or cubes, make them brown in a pan with olive oil on a high flame so that the external crust is formed and then add the sausages continuing to cook together. The extra touch could be that of deglaze the sausages and potatoes in the pan with a little bit of White wine which gives a fresh flavor but is totally optional: rosemary enhances and perfumes this second course of excellence! For this recipe you can use your favorite sausages such as luganega to cut into pieces or salamelle.

Clearly, you can cook sausages with potatoes in the oven following this recipe: they will be tender and juicy in the same way!

Now you just have to read the recipe, let me know if you liked it. Until next time, Ivana.